The restaurant of the excellent Longueville House Hotel ★★ is one of the finest in the region. Chef William O’Callaghan—who, along with his wife, Aisling, also runs the hotel—trained under famed French chef Raymond Blanc at Le Manoir aux Quat’Saisons, one of the most famous restaurants in England. Local ingredients (many from the restaurant's own farm and kitchen garden) feature heavily in the Irish-French menus, including Castletownbere cod, local beef, and honey from the house hive. The evening menu can be taken as a 7-course tasting menu, or a 3-course version with more regular portion sizes. A lavish lunch is served on Sundays (€40 per person, or €20 for children). The hotel website suggests that guests at the hotel might like to take a quick nap in front of the fire afterwards—excellent advice after a meal like that.